£80 per head with full payment required on booking your table.

Pre-order is due before 11th December.

Starters

Oyster mushroom, garlic and rosemary soup

truffle oil, toasted pine kernels

Warm goats cheese and cranberry tartlets

dressed mixed leaves

Pan seared breast of partridge

beetroot and sage rosti, red wine syrup, apple gel

Scottish smoked salmon roulade

filled with a white crab meat, lemon and cream cheese. Pea shoots, parsley oil

Mains

Roasted free range Norfolk black turkey

accompanied with pigs in blankets, apricot and chestnut stuffing, roasted potatoes, mixed seasonal vegetables bread sauce and a great roast gravy

Spiced lentil, nut and vegetable roast

honey roasted vegetables

English beef wellington

mature beef fillet topped with home-made mushroom pate wrapped in pastry with horseradish mash and Merlot jus

Butter basted roasted North Sea cod loin

lemon beurre blanc and winter ratatouille

Desserts

Sticky toffee pudding

topped with a toffee sauce and vanilla ice cream

Sharp lemon tart

winter berry compote, pouring cream

Traditional Christmas pudding

creamy brandy sauce

Selection of Lincolnshire cheeses

plum bread and Christmas chutney

To Finish

Tea, coffee and warm mince pie